In a large pan or wok, add a splash of oil and bring to medium-high heat. Fry the onion for 3-4 minutes until softened.
Add the garlic, ginger and scotch bonnet (or red chilli) and fry for another minute.
4 cloves garlic, 1 tsp ginger, 1 scotch bonnet
Chuck in the spices and spring onion and fry for another minute until fragrant.
4 tbsp Jamaican curry powder, 0.5 tsp ground allspice, 2 tsp paprika, 2 spring onions
Stir in the puree, followed by the sweet potato.
3 tbsp tomato puree, 1 sweet potato
Pour in the coconut milk and water, then drop in the thyme sprigs and bring to a simmer.
400 ml coconut milk, 4 sprigs Fresh thyme, 0.5 cup water
Pop in the chickpeas and continue to simmer for 20 minutes, stirring occasionally.
2 tins chickpeas
Remove the thyme sprigs (the leaves should have mostly come away from the sprig) and season well with salt and black pepper.
Add the spinach and stir until wilted and mixed into the curry, then serve with rice, rice and peas or quinoa.
80 g baby spinach